Quarter the peppers, clean, wash and cut into strips. Cut the peppers into rings, except for 4 pieces. Cut the schnitzel in half and, if necessary, beat it a little flatter. Season with salt. Heat oil in a pan.
Fry the escalopes in portions for 3-4 minutes, turning them over. Remove and season with cayenne pepper. Grate cheese. Toast light brown. Place 2 escalopes on each toast, then spread pepper and peperonis rings on top.
Sprinkle with cheese and bake under the hot grill for 5-8 minutes until golden brown. Garnish toasts with a pepperoni.